It's that time of year again. My turkish brown fig tree is beginning to produce some fine ripe fruit. I am trying a slightly different recipe this year and can't wait to taste it with some burrata cheese, prosciutto and crostini maybe?
2 ½ cups puréed fresh figs
1 tsp orange zest
2 tbsp orange juice
2 ¼ tbsp Ball Real Fruit Classic Pectin
¼ cup Calvados
2 cups turbinado sugar
2 tbsp good quality balsamic vinegar
Prepare four 8 oz canning jars. Follow the directions of manufacturer of the jars you are using.
Cut the stems off the figs and cut them in half. Purée the figs in a food processor.
In a large sauce pan, combine the figs, orange zest and orange juice. Bring to a boil.
Add the pectin and bring to a full rolling boil over high heat, stirring constantly.
Add the calvados and all of the sugar, stirring to dissolve.
Return the fruit to a full boil for 1 minute, stirring constantly.
Add the balsamic vinegar and stir to incorporate.
Ladle the fruit into prepared jars.
If using immediately, let cool and refrigerate jam.
If preserving, place filled jars into a canner or large pot of boiling water. The jars should be covered by at least 1 inch of water. Boil for 10 minutes.
Remove jars from water and cool.